How is it that whenever I let myself be inspired by our recipe of the week by Ursula Heinzelmann, it always ends up with something baked? ... Last time it was a Romanesco tart with blue cheese – this time a beetroot tarte tatin in a freestyle version with Piedmont hazelnuts, olives and two kinds of cheese. Maybe something in her recipes tickles the baker in me? Anyway ... The tart is a wonder bag of flavors – thanks to the beetroot it is mild and earthy-aromatic, the vinegar adds a sweet acidity, the nuts and olives complement the whole thing with their aromatic crunchiness, respectively their Mediterranean spice ... the intense cheese and the fresh herbs round off the bouquet even more and make all the aromas shine.

Stuffed vegetables, the prototype of "soul food": simple, hearty and somehow full of memories. Personally, this dish reminds me of my grandmother, of holidays in Provence, of childhood.This version is deliberately minimalist and uses only a very few ingredients. Thus, the wonderful garden zucchini and the delicious terrine take center stage, unchallenged in flavor. Although the terrines from Maison Telme are actually almost too good to be cooked, but if you for once don't eat the whole jar at once, you can use the rest with this quick recipe ...

This recipe is based on a free interpretation of Waldorf salad by the British blogger sisters Jasmine and Melissa Hemsley. The combination of chicory, apple, celery, hazelnuts and blue cheese tastes incredibly autumnal and aromatic, as all these ingredients are at their absolute best right now and since the combination of cheese with hazelnuts – a dream! – may not yet be as well known as the combination with walnuts, it is high time to introduce it to you here. Bon appétit!

A Portuguese salad from a can: flaked bacalhau with chickpeas, hard-boiled egg, onion and parsley, found on the packaging of Miss Can Patriot. Serves 2 to 4, ready in fifteen minutes, and we recommend serving it with a Vinho Verde from Minho.

Fondue is fantastic, fondue is (palate) pleasure, fondue is fromage! But: fondue is not all the same ...! We favor a particularly rich one made from three cheeses from Savoie: the so-called "Fondue Savoyarde". For this, you take one-third Beaufort, one-third Comté Extra, and one-third French Emmental. An absolute delight!

Thomas Vetters’ summer dish: Chipirones by Ramón Peña served with Canarian potato salad, in which the potatoes are given a salt crust by cooking in a heavily salted broth, accompanied by cornichons, coriander and a red pepper vinaigrette with Banyuls vinegar. Serves 2 to 4, and we recommend pairing it with a pale rosé from the Alentejo.

This simple recipe will appeal to anyone who isn't afraid of rich combinations: true to the motto "mixing is possible", we have tried our hand at a tapenade with three kinds of fish – sardine, anchovy and tuna. A delicious combination full of Mediterranean aromas that transports us to the south even in the darkest winter ... perhaps on board a small sailboat rocking in the harbour, or on a terrace in lavender-covered hills, while the crickets chirp all around us, the sun shines down on our heads and we enjoy a little aperitif with friends ... Ingredients for 6 - 8 servings 1 can of sardines (e.g. Sardinettes) in water, drained 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10 - 15 minutes to desalt them 1 can of tuna in water, drained 1 clove of garlic, roughly chopped 1 small shallot, roughly chopped 1 handful of black olives, pitted freshly ground pepper 1 tsp mustard 1 tbsp olive oil 2 tbsp dry sherry rosemary Crush all the ingredients with a hand blender, a fork or in a mortar until a coarse paste is formed. It is best not to blend it too finely, as it looks better and the texture is also nicer if a few pieces of fish and olive remain. Serve in a nice bowl, accompanied by crackers, raw vegetables or toasted bread. Also very delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, zucchini, eggplant ... Best enjoyed with a full-bodied red wine – Bon appétit! Garlic and rosemary give the recipe a spicy, southern note, while the dry sherry elegantly rounds off the whole thing and adds an interesting twist. Depending on your preference, one or two of the fish may dominate. Inspired by © Barbara-jo McIntosh, recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998 We offer the following products from the recipe: Sardines Anchovies Tuna Olives (you can find a wider selection in our shop in Berlin-Wilmersdorf) Pepper Mustard Olive oil Sherry (unfortunately currently only available in our shop)

Even after 20 years as a cheese merchant, we sometimes fail to age some cheeses properly and have to remove them from our range. It happened to me recently with some Époisses. They had become hard and there was no way to soften them. We tried everything, but nothing worked. But throwing away this cheese was out of the question, as that would be a waste since these Époisses had, of course, retained all their nutritional value. I used them in a delicious vegetable gratin. 

Vacherin is basically not a recipe in the true sense of the word, but rather a lovely get-together with friends. With minimal effort and in no time at all, it makes a delicious feast for a sociable evening.

A wonderfully autumnal dish – hearty, salty, earthy and fruity all at once. This salad of Brussels sprouts with orange segments, walnut oil and roasted duck gizzards can be prepared in no time and tastes wonderfully aromatic, satisfying and refined. It can happily sit for a while.

A first: a sweet recipe at Maître Philippe & Filles! The pre-Christmas season is to blame, and the fact that I finally wanted to know what on earth you can do with pure hazelnut paste made from delicious Piedmontese hazelnuts. The answer: nutty oat cookies with blackcurrant jelly!

Christian Lohse's little outlier from "Lohses Mundwerk": sardines in tapenade by La Belle-Iloise under seared fennel, spring onions and tomatoes, with balsamic vinegar and piment d'Espelette. For 2 to 4 people, ready in just over half an hour, we recommend serving it with a Coteaux d'Aix-en-Provence rosé.